Calendula Drop Cookies Recipes

CALENDULA DROP COOKIES

Steps:

• Preheat oven to 350°F.
• Lightly grease 2 cookie sheets.
• Rinse flowers and pull off petals, set aside.
• In a bowl, cream butter, sugar and orange rind till fluffy.
• Add orange juice concentrate and vanilla.
• Mix in eggs, stirring till blended.
• Sift together flour, baking powder and salt.
• Blend calendula petals and dry ingredients into creamed mixture.
• Drop dough by teaspoonfuls onto cookie sheet.
• Press an almond half on top of each.
• Bake 12-15 minutes.

ALMOND DROP COOKIES

Steps:

• In a bowl mix eggs, honey and almond flavoring together until smooth.
• Add the combined flours and the wheat germ, mixing well.
• Drop batter by a teaspoon on to a greased cookie sheet. Cook at 325°F for 6-7 minutes. Place on cooling rack.
• Yield 42 cookies.

BROWNIE DROP COOKIES

Steps:

• Heat oven to 350. Line a cookie sheet with foil, coat with nonstick spray.
• Whisk flour, cocoa, and baking powder in a medium bowl until thoroughly blended. Melt butter and one cup of the semi sweet chocolate chips in a medium saucepan over low heat, stirring as needed. Remove from heat; whisk in sugar, then eggs and vanilla until blended.
• Scrape into flour mixture, stir until smooth. Stir in 1/2 cup semi sweet chocolate chips, 1 cup of white chocolate chips and nuts. Let stand 5 to 10 minutes, then drop 1/4 cupfuls 2 inches apart on prepared baking sheet(s).
• Bake immediately for 12 minutes or until cookies are puffed and shiny. Cool on foil for 1 to 2 minutes, then remove to a wire rack to cool completely.